What I learned from baking a loaf of bread in 2013

I baked this

I baked this

For me, the process begins very randomly. On any given day, the sudden urge to create will overwhelm me and I am instantly urged to search the pantries, bookcases, and the refrigerator for  baking opportunities. I have three cats that lay on my cookbooks, against their will, they are pushed away so that I can be in search of my next creation. They hate it.

I have never been a professional baker, but I HAVE dabbled into the bread making realm with many disastrous outcomes.  I try to look beyond the failures….. There will always be another loaf.

Baking demands a very high degree of patience. Without it, a magnificent loaf will instead become a hockey puck. With it, an otherwise plain loaf will radiate with flavor and a hearty texture. Patience, which I begin to notice applies to all things in life, is the very first ingredient needed to make bread.  It helps that I am now the proud mother – ahem – owner of a beautiful sky blue Le Cruset that is probably the best baking vessel that I have ever used for bread. I don’t like to admit that I love some things; My Le Cruset is one of them…..but I digress….

I usually make a starter for my bread. This is a spongy gray-like blob that sits on my counter for at least an entire day and bubbles and ferments. If you know what the fermentation process does to food, then you are probably pretty grossed out at the fact that this gooey blob sits in my Florida kitchen for a precariously long period of time. However, if you know anything about how amazing fermented food begins to taste the longer it sits there, then, like me, you are probably jumping with joy at the anticipation of a delicious loaf of tangy sourdoughy bread.

Time is key when baking bread. Time for the dough to rise, time for the flavor to develop, time to pre heat the oven. Without time, the final product suffers. Then, the greatest lesson to be learned from bread is that having the will to start is just the beginning. Investment in time and a big portion of love are two ingredients that will pay off when the aroma of freshly baked bread emerges from the oven.

In 2014, at the foot of a new year full of unknowns, maybes, ifs, and perhaps, only one thing is for sure; I’ve got to have the will, and invest the time, this I learned from baking bread in 2013.

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